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GoFarm Blog

Recipes: Week of December 7th, 2020

Southern Potato Stew


1 onion, diced

2 celery stalks, diced

1 bell pepper, diced

Olive Oil

2-3 garlic cloves, minced

4 red skinned potatoes, diced

1 can diced red tomatoes

1 cup vegetable broth

3 cups water

1 tsp liquid smoke

1 can black-eyed peas

6 cups cooking greens (collards, spinach, etc.)

1 tsp garlic powder

1 tsp onion powder

2 Tbsp onion flakes

2 tsp paprika

1 tsp oregano

1/4 tsp dried dill

Salt and pepper to taste

2 bay leaves

6 cups cooking greens (collards, spinach, etc.)

Optional: cayenne pepper and hot sauce


  1. Add all spices, except the cayenne pepper, to a small bowl and mix well.

  2. In a large pot over medium heat add onion, celery, and bell peppers, sauté in oil for 5 minutes or until the veggies start to soften.

  3. Add the garlic and spice mixture to veggies. Cook over medium heat for 1 min.

  4. Add the potatoes, stirring constantly to coat with the spices. Then add all the remaining ingredients except the greens, bay leaves, cayenne pepper and hot sauce. Let cook for a few minutes.

  5. Add the bay leaves and greens.

  6. Bring the mixture to a boil, then immediately lower to a simmer and cover with a lid. Simmer until the potatoes are soft, about 20 min.

  7. Once the potatoes are tender, pull out the bay leaves and discard.

  8. Stir in the cayenne pepper and hot sauce as desired. Let simmer until ready to eat.

  9. Remove from heat and serve hot!

Picture and recipe adapted from:


Acorn Squash and Microgreen Salad


Vegan Sesame Dressing

1 Tbsp tahini paste

2 Tbsp olive oil

2 cloves of garlic

2 Tbsp oregano

2 Tbsp cilantro

1/2 jalapeno

3 Tbsp apple cider vinegar

salt and pepper to taste


1 acorn squash

1 Tbsp olive oil

1 tsp smoked red pepper or paprika

1/2 cup microgreens

1/4 cup quinoa

salt and pepper to taste


  1. Preheat oven to 425 F.

  2. Deseed squash and cut into bite size pieces (no need to peel before cooking, it will come off easier once cooked). Place on cookie sheet and drizzle with olive oil, salt and paprika.

  3. Roast squash for about 25 min.

  4. Meanwhile, make the dressing by combining all ingredients in a food processor and pulse / puree to your desired consistency. Transfer dressing into small bowl or jar and set aside.

  5. Add quinoa and 1/2 cup water to a saucepan. Bring to a boil, then reduce heat, cover and let simmer until all water has been absorbed, about 15 min.

  6. When squash is done and tender, remove from the oven and let cool. Remove skin.

  7. To assemble, add quinoa. squash and half of the dressing in a bowl and mix well. Top with microgreens and the remaining dressing if desired. Enjoy!

Picture and recipe adapted from:


Egg in the Acorn

2 eggs

1 acorn squash

2 Tbsp butter

1 Tbsp olive oil

2 Tbsp sharp cheddar cheese, grated

8-10 sage leaves

Salt and pepper to taste


  1. Set oven to broil.

  2. Slice the acorn squash into rounds, scoop out the seeds and stringy inside. Season with salt and pepper.

  3. Heat a cast iron skillet over medium heat and melt butter in the pan, then add the paprika. Add the squash rings to the pan and cook for about 5 minutes, then flip and cook the other side for about 3 minutes or until the squash is tender with a fork.

  4. Crack an egg into each squash round. Cook the eggs until the whites are set on the bottom but loose on the top, spooning the paprika-infused butter over them periodically as they cook.

  5. Sprinkle a handful of cheese over each egg.

  6. Place the sage leaves in the pan around the squash and fry for 1 minute, then set aside.

  7. Using a pot holder, transfer cast iron skillet to the oven.

  8. Broil until the cheese on the egg is browned and bubbly; about 1 minute.

  9. Top with sage leaves and serve hot.

Picture and recipe adapted from:



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